2. Food chain approach in seafood processing

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Prevalence, Antimicrobial Resistance, and Molecular Characterization of Escherichia coli Isolated from Food Contact Surfaces in Seafood Pre-Processing Plants (India)

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Investigators are researching whether consumption of plastic debris by marine organisms translates into toxic exposures for people who eat seafood.

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Enzymes have been used for the production and processing of fish and seafood for several centuries in an empirical manner. In recent decades, a growing trend toward a rational and controlled application of enzymes for such goals has emerged. Underlying such pattern are, among others, the increasingly wider array of enzyme activities and enzyme sources, improved enzyme formulations, and enhanced...

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ژورنال

عنوان ژورنال: NIPPON SUISAN GAKKAISHI

سال: 2014

ISSN: 0021-5392,1349-998X

DOI: 10.2331/suisan.80.1004